Karakteristik Dan Kualitas Mutu Karaginan  Rumput Laut Di Indonesia

Saputra, Surya Adi; Yulian, Muammar; Nisah, Khairun

doi:10.22373/lj.v9i1.9189

Cited by 8 publications

(11 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Quantitative research was carried out in the laboratory of the Chemical Analysis study program at Akademi Komunitas Industri Manufaktur Bantaeng to extract carrageenan found in the seaweeds Eucheuma cottonii and Eucheuma spinosum obtained in Bantaeng Regency using the KCl precipitation method [21]. The quality of the extracted carrageenan is analyzed by measuring the yield parameters, water content, ash content, and pH of the carrageenan [25] and then comparing them with the standards of the Food and Agriculture Organization (FAO) [26]. Meanwhile, qualitative data is carried out using a statutory approach to regulations governing Seaweed and Carragenan industry, namely Regulation of the Minister of Maritime Affairs and Fisheries No.…”

Section: Methodsmentioning

confidence: 99%

Analysis of carrageenan quality of Eucheuma cottonii and Eucheuma spinosum seaweed from Bantaeng Regency and its export permit regulations in Indonesia

Lestari,

Yusra,

Fuady

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

One of the valuable compounds contained in seaweed is carrageenan, which is found in Eucheuma cottonii and Eucheuma spinosum, the most common species found in Bantaeng Regency, Indonesia. This study aims to measure the quality of carrageenan in those Eucheuma and elaborate on seaweed export regulations in Indonesia. The method used is KCl precipitation, where analysis is carried out on the yield value, moisture and ash content, and pH of carrageenan with reference to the Food and Agriculture Organization (FAO) standards. While the rules for export permits will be explained qualitatively using a statutory approach. The findings showed that the amount of moisture and ash content that met FAO standards was found in Eucheuma cottonii, and it also had the highest yield value. Furthermore, in terms of export permits, exporters need a certificate of origin for seaweed, which is regulated in the Regulation of the Minister of Maritime Affairs and Fisheries No. 7/PERMEN-KP/2013, which aims to provide legal certainty regarding product quality for both exporters and importers. This study recommends that it is required to vary the concentration of the KOH solution used to soak the seaweed in order to obtain a pH of carrageenan that meets FAO standards.

show abstract

Section: Methodsmentioning

confidence: 99%

Analysis of carrageenan quality of Eucheuma cottonii and Eucheuma spinosum seaweed from Bantaeng Regency and its export permit regulations in Indonesia

Lestari,

Yusra,

Fuady

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…One of the natural food additives is carrageenan (Setiawan et al, 2016). Carrageenan is a hydrocolloid compound belonging to the galactose polysaccharide group which is extracted from seaweed (Saputra et al, 2021).…”

Section: Pendahuluanmentioning

confidence: 99%

Shelf Life Study of Pedada Fruit Jam (Sonneratia caesolaris) With The Addition of Carrageenan

Visakhadevi,

Andriyono,

Yuli Pujiastuti

2024

JMCS

View full text Add to dashboard Cite

Pedada fruit (Sonneratia caseolaris) contains phytochemicals such as steroids, tripenoids and flavonoids. Phytochemical compounds are antioxidants that neutralize free radicals that attack body cells. The application of making pedada fruit jam with the addition of carrageenan can function as a natural preservative. The purpose of this study was to determine the effect of adding carrageenan to the shelf life of pedada fruit jam. The research treatment consisted of 0 week of storage (P0), 1 week (P1), 2 weeks (P2), 3 weeks (P3), and 4 weeks (P4). Parameters observed in this study were the total plate count test, viscosity test, and antioxidant activity test with spektrofotometer Uv-Vis. The data obtained was tested with the ANOVA statistical test and continued with the DMRT test. The results of the research show that antioxidant activity and viscosity have decreasing values with each storage period, while microbiological activity is inversely proportional to antioxidant activity and viscosity, namely with increasing values with each storage period. The storage time for pedada fruit jam with the addition of carrageenan had a significant effect on antioxidant activity, viscosity and microbiological activity which had significantly different values (p < 0.05).

show abstract

“…Kadar abu dari analisis bahan baku dodol yaitu tepung rumput laut sebesar 4,79% dan pasta labu kuning sebesar 1,11%. Menurut Saputra et al (2021), salah satu kandungan gizi rumput laut adalah mineral, seperti selenium, natrium, fosfor, kalsium, zat besi, magnesium dan iodium.…”

Section: Kadar Abuunclassified

Pemanfaatan Labu Kuning dan Rumput Laut dalam Pembuatan Dodol

Rahmayuni,

Dewi,

Selfianti

2023

Agritekno

View full text Add to dashboard Cite

Fruit dodol is a mixture of pumpkin paste, coconut milk, seaweed flour, brown sugar, and glutinous rice flour. Using pumpkin in the manufacture of Dodol, apart from having a high fibre content, can also provide a distinctive taste and aroma in food preparations. Adding seaweed improves the texture of the pumpkin Dodol, so it is chewier. The purpose of this study was to obtain the selected ratio between pumpkin paste and seaweed flour in making dodol according to the quality standard of fruit dodol based on SNI 4297:1996. The treatment in the study consisted of four treatments and four replications and used a Completely Randomized Design. The ratios in the pumpkin paste and seaweed flour, namely 100:0, 80:20, 60:40, and 40:60. The results showed that the LR2 (80% pumpkin paste : 20% seaweed flour) fruit dodol based on SNI NO. 01-4296-1996 met quality standards for fruit dodol with a moisture content of 16.46%, an ash content of 1.07%, a crude fiber content of 3.52%, and a total sugar content of 39.22%. The dodol on the LR2 descriptive sensory assessment of the dodol made by the panelists obtained a very brown color, had the aroma of pumpkin and seaweed, tasted of pumpkin and seaweed, had a chewy texture, and was overall liked by the panelists.

show abstract

Karakteristik Dan Kualitas Mutu Karaginan Rumput Laut Di Indonesia

Cited by 8 publications

References 1 publication

Analysis of carrageenan quality of Eucheuma cottonii and Eucheuma spinosum seaweed from Bantaeng Regency and its export permit regulations in Indonesia

Analysis of carrageenan quality of Eucheuma cottonii and Eucheuma spinosum seaweed from Bantaeng Regency and its export permit regulations in Indonesia

Shelf Life Study of Pedada Fruit Jam (Sonneratia caesolaris) With The Addition of Carrageenan

Pemanfaatan Labu Kuning dan Rumput Laut dalam Pembuatan Dodol

Contact Info

Product

Resources

About